Pioneer Woman Chicken Parmigiana
Crispy, golden chicken cutlets smothered in rich marinara sauce and ooey-gooey melted mozzarella make Pioneer Woman Chicken Parmigiana a timeless classic bursting with flavor. This comforting Italian-American dish starts with tender, breaded chicken lightly fried in a buttery olive oil mixture, then baked to perfection in a blanket of cheese and sauce. Served over a bed of tender spaghetti and garnished with fresh basil, it’s a hearty and satisfying dinner perfect for any occasion. With simple ingredients like grated Parmesan, breadcrumbs, and marinara, this dish is both easy to prepare and guaranteed to impress. Whether you’re cooking for a family dinner or entertaining guests, this chicken parmigiana recipe is a crowd-pleaser you’ll come back to again and again.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 pieces Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 8 ounces Spaghetti, cooked
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice each chicken breast in half lengthwise to create thinner cutlets. Pat them dry and season both sides with salt and black pepper.
Set up a breading station with three shallow bowls: place the flour in the first bowl; whisk the eggs and milk together in the second bowl; combine the breadcrumbs and grated Parmesan cheese in the third bowl.
Dredge each chicken cutlet in the flour, shaking off any excess. Then dip the floured chicken into the egg mixture, allowing any excess to drip off. Finally, coat the chicken thoroughly in the breadcrumb mixture.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and the oil is hot, cook the breaded chicken in batches for 3-4 minutes per side until golden brown and crispy. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
Spread 1 cup of marinara sauce evenly in the bottom of a 9x13-inch baking dish. Arrange the chicken cutlets in a single layer over the sauce.
Spoon the remaining marinara sauce over the chicken, then sprinkle the shredded mozzarella cheese evenly on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve hot over a bed of cooked spaghetti, and garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 6852 mg | 298% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.6 g | ||
| Protein | 314.2 g | 628% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1546 mg | 119% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2302 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
